Chocolate Fondue With Candied Orange Peel Raspberries And Almond Macaroons Recipes

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CHOCOLATE ORANGE FONDUE



Chocolate Orange Fondue image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 5

7 ounces good semisweet chocolate
1/3 cup heavy cream
1 1/2 teaspoons grated orange zest
1/2 teaspoon instant coffee granules
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • For serving: pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee, and liqueur and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with pound cake, doughnuts, strawberries, bananas or pretzels.

BITTERSWEET CHOCOLATE-ORANGE FONDUE



Bittersweet Chocolate-Orange Fondue image

Categories     Liqueur     Chocolate     Fruit     Dessert     Kid-Friendly     Orange     Apricot     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 13

1/3 cup whipping cream
1 1/2 teaspoons (packed) grated orange peel
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 tablespoons Grand Marnier or other orange liqueur
8 1-inch pieces pound cake
8 1-inch pieces angel food cake
8 fresh strawberries, hulled
2 kiwis, peeled, each cut into 4 rounds
1 small pear, cored, cut into 1-inch pieces
1 large banana, cut into 8 rounds
1 orange, peel and white pith removed, cut into sections
8 dried Calimyrna figs
8 dried apricot halves

Steps:

  • Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
  • Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

ORANGE CHOCOLATE FONDUE



Orange Chocolate Fondue image

"Invite you family and friends to dip cubes of cake and pieces of fruit into this rich, luscious fondue for a special treat during the holiday season," writes Mary Jean DeVries from her home in Grandville, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/3 cups.

Number Of Ingredients 6

1/2 cup milk chocolate chips
3 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
3 tablespoons thawed orange juice concentrate
1 frozen pound cake (16 ounces), thawed and cubed
Assorted fresh fruit

Steps:

  • In a heavy saucepan, combine both chocolates and cream; cook and stir over low heat until smooth. Stir in orange juice concentrate; keep warm. Serve with cake and fruit.

Nutrition Facts : Calories 278 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 177mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE FONDUE



Chocolate Fondue image

Provided by Ina Garten

Time 15m

Number Of Ingredients 6

1 bag semi-sweet and milk chocolate chips
1 orange, sectioned
1 bag pretzel logs
1 dozen long stem strawberries
1 whole pound cake, cubed
1 dozen almond and coconut macaroons

Steps:

  • Melt the chocolate over a double boiler until smooth. Remove to a fondue pot and dip any or all of the above ingredients in the chocolate and enjoy.

CHOCOLATE FONDUE WITH CANDIED ORANGE PEEL, RASPBERRIES, AND ALMOND MACAROONS



Chocolate Fondue with Candied Orange Peel, Raspberries, and Almond Macaroons image

Categories     Food Processor     Chocolate     Dairy     Egg     Fruit     Nut     Dessert     Bake     Cocktail Party     Valentine's Day     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 19

For candied peel
2 navel oranges
1/2 to 3/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup water
For almond macaroons
Butter for greasing baking sheet
1/2 cup sliced blanched almonds (1 1/4 oz)
1/2 cup pure almond paste (5 oz; not marzipan)
1 large egg white
1/8 teaspoon salt
For fondue
3 oz fine-quality bittersweet chocolate (no more than 64% cacao if marked)
1/4 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon Cognac or other brandy
Accompaniment: 1/2 pint raspberries
Special Equipment
a pastry brush; a small fondue pot with tea candle or a small warmed bowl (fill with hot water to warm, then dry); wooden picks or skewers

Steps:

  • Make candied peel:
  • Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserve fruit for another use.) Fill pan with water, then add 1/4 teaspoon salt and bring to a boil. Boil, uncovered, 10 minutes, then drain peels in a sieve. Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. (If peels are not very tender, repeat procedure a third time.)
  • Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.
  • Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.
  • Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes. Transfer peels to lined baking sheet, separating strips. Let dry until only slightly sticky, at least 1 hour. make macaroons: Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet and put almonds in a shallow bowl.
  • Blend together almond paste, egg white, and salt in a food processor until smooth, then transfer dough to a small bowl or a sheet of wax paper. Transfer slightly rounded teaspoonfuls of dough, a few at a time, to almonds and turn to coat completely, then transfer to baking sheet as coated, arranging balls about 1 inch apart.
  • Bake until tops are pale golden and undersides are golden, 20 to 25 minutes. Transfer to a rack to cool.
  • Make fondue:
  • Finely chop chocolate (preferably in a food processor) and transfer to a small bowl.
  • Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat. Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).
  • Arrange raspberries, orange peel, and macaroons on a plate (use wooden picks for raspberries) and serve with fondue.

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